Instructions

Whisk dressing ingredients together.
Combine chard and ½ cup of dressing. Use hands to mix and massage the chard to wilt (2-3 minutes). Lightly toss in cranberries, almonds and blue cheese. Season to taste with salt and pepper.
Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper. Bake until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool.
Bring vinegar to a boil in a small heavy saucepan; reduce to a simmer, and cook until thickened and syrupy, about 15 minutes. Remove from heat. Let cool completely before serving (glaze will thicken slightly as it cools).
Top crostini with a slice of apple and a small pile of salad. Drizzle with balsamic glaze.

Serving Size:

Makes 25-30 crostini.

Origin:

Seattle Tilth

Chef:

Bethany Fong

Category:

Appetizer

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